Process for baked goods and products therefrom

Details Process for baked goods and products therefrom Process for baked goods and products therefrom

A - Human Necessities

21

D

A21D 8/00 (2006.01) A21D 2/18 (2006.01) A21D 2/26 (2006.01) A21D 2/36 (2006.01) A21D 13/02 (2006.01) A21D 15/08 (2006.01) A23C 19/076 (2006.01) A23G 3/34 (2006.01) A23G 9/52 (2006.01) A23J 3/00 (2006.01) A23J 3/22 (2006.01) A23L 1/0526 (2006.01) A23L 1/0534 (2006.01) A23L 1/054 (2006.01) A23L 1/24 (2006.01) A23L 1/308 (2006.01)

Patent

CA 2084782

2084782 9119421 PCTABS00008 Doughs and batters are prepared which contain hydrated polysaccharide hydrocolloid and hydrated insoluble fiber and/or hydrated protein preferably at a weight ratio of 1:0.8-6:1.1-4.5. Preferably the hydrated materials are added to the dough or batter formulation as an aqueous dispersion. The resulting dough and batter can be baked in a conventional manner. This invention is particularly useful in the preparation of fat-free baked goods.

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